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Vieux Carré

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About Vieux Carré

  • Birthday 12/25/1947

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  1. All About Gin, Generally

    Thanks tanstaafl2. It has been one of my favorite gins and I'll be quite disappointed if they have changed it.
  2. All About Gin, Generally

    Does anyone know if Junipero changed its recipe recently or do they just have a new label?
  3. Amari

    Can anyone recommend a good substitute for Amaro Cora in an Amarosa?
  4. Drinks! (2013 Part 2)

    To toast out the old year: A Bitter Pill To Swallow
  5. Drinks! (2013 Part 2)

    After some more time with it, I think the PX is dynamite-- portier than port, with some very distinctive notes. It definitely lends itself well to the cold weather, as both a digestif sipper and because it works nicely in brown boozy drinks. It's potent as hell and can run roughshod over a drink if you aren't careful with the balance, though. My fino/manzanilla experience is limited to the fine drinks (many) other people have made with them. I don't think you can really lose either way. Thanks for the suggestion of PX. I have very little experience with sweet sherry, but thinking about it, it makes perfect sense for cocktails. I'll give it a go and see how it works.
  6. All About Bitters (Part 2)

    Which online sites offer the best selection of bitters for purchase?
  7. Drinks! (2013 Part 2)

    Typically I buy a bottle of sherry once-a-year around this time of the year (but usually only one a year). What do people recommend as a good sherry that is both nice straight and excellent in cocktails?
  8. Drinks! (2013 Part 2)

    I like the combination of flavors but it is a bit sweet. Next time I'll back off a bit on both the Grand Marnier and the Nonino. Thanks for the article. I know too little about aquavit, but do like it.
  9. Drinks! (2013 Part 2)

    Drinking an Occidental (from PDT book). Calls for Nonino Amaro, Grand Marnier, and Linie Aquavit in a Fernet Branca-rinsed coupe. Not having the Linie, I subbed Aalborg Jubilaeums Aquavit. Can anyone tell me if the difference between the two aquavits makes an important difference and, if so, how?
  10. Drinks! (2013 Part 2)

    Some Fridays just cry out for a Corpse Reviver #2!
  11. When I drink bourbon, I prefer a classic style such as Jim Beam or Jefferson's. If I want the high rye bourbon, I'll just drink rye. While I will occasionally use a wheat bourbon such as Maker's for an old fashioned cocktail, I think the "sweetness" too much for my favored Manhattans.
  12. Cocktails with Bénédictine

    I do like the Vieux Carré, but not having an iPhone or iPad, I don't have the Bartender's Choice app. Is their ratio anything like what I found here (http://www.examiner.com/article/new-york-vs-los-angeles-cocktail-competition-part-i) with the addition of the Angostura?
  13. I do always seem to come back to one or another version of a Manhattan. Just a slight tweet with a different whiskey, bitters, vermouth, or ratio always seems to bring a new and perfect combination. It never fails. Of course, as my handle suggests, a Vieux Carré, when the timing is right, is hard to beat.
  14. Everyday mixing Bourbon

    I too searched for a Bourbon version of Rittenhouse BIB. I decided that a traditional style was preferable than either a wheated style like Makers or a high rye style. If I want the rye, I'll use Rittenhouse. I ended up choosing Jim Beam Devils Cut. It is a well treated traditional bourbon at 90 proof. A reasonable and versatile mixing bourbon, I think.
  15. Drinks! (2012, part 2)

    I'm drinking a Brunswick, which I picked up from fredrick over at cocktail virgin slut (http://cocktailvirgin.blogspot.com/search?q=brunswick). I've had it in my book for quite awhile but hadn't tried it until tonight. Wish I had. Quite tasty. 2/3 Cognac (1 1/2 oz Courvoisier VS) 1/3 Dry Vermouth (3/4 oz Noilly Pratt) 1 dash Bénédictine (1/4 oz) 1 dash Picon Bitters (1/4 oz Amer Picon) Stir with ice and strain into a cocktail glass. I added a lemon twist.